Preheat the oven to 375°F.

Heat a large Dutch oven over medium heat and add the olive oil. Lay the artichoke hearts cut side down and cook until browned, 2-3 minutes. Remove from the pan and set aside.

Pat the chicken thighs dry and season with sea salt and black pepper. In the same pot, add the chicken thighs, skin-side down, and cook until browned and crisp but not cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

Add the onions to the pot and sauté for 2-3 minutes, until softened and fragrant. Add the garlic and cook for another minute. Stir in the tomato paste and continue cooking until the color deepens, 2-3 minutes more.

Add the orzo and stir occasionally for 1-2 minutes. Then, add the chicken stock, reserved artichoke hearts, and chicken thighs, skin side up. Ensure the chicken skin is not submerged in the liquid.

Bake, uncovered, for 25-30 minutes, until the chicken is cooked through and the orzo is tender.

Remove the chicken from the pot and stir the parsley and Parmesan cheese into the orzo. Serve the orzo alongside the chicken while hot.